Not much trouble, but this tasty dip was sent to me by Pat McCarroll:
HOT PECAN SPREAD
3 8-ounce pkgs. cream cheese, softened
6 TBS. milk
3 pkgs. Leo’s or Carl Buddig sliced beef, cut into small pieces
¾ cup finely chopped green pepper
6 Tbs. dried minced onion
1 ½ tsp. garlic salt
¾ tsp. pepper
1 ½ cup sour cream
Combine cream cheese and milk; mix well. Stir in beef, green pepper, onion, and seasonings. Blend well. Fold in sour cream and spoon into baking dish. When ready to serve, bake at 350 for 20 minutes. Top with 1 ½ cup chopped pecans that have been sautéed in 6 Tbs. margarine and 2 tsp. salt. Serve hot with Wheat Thins. (From the cookbook Collectibles by Mary Pittman, Van Alstyne, TX)
This is a close up of the exhausted lady chef on the lid of the appetizer casserole dish:
"Oh, it's nothing, just a little something I whipped up" ... and on the bottom of the dish ... "~ s i g h ~"
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